Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product

배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성

  • Hai, Xue-Ru (Department of Food & Nutrition, Chung-Ang University) ;
  • Park, Ji-Hyun (Department of Food & Nutrition, Chung-Ang University) ;
  • Heo, Ye-Na (Department of Food & Nutrition, Chung-Ang University) ;
  • Kim, Min-Joo (Department of Food & Nutrition, Chung-Ang University) ;
  • Bae, Gui-Seck (Department of Animal Science and Technology, Chung-Ang University) ;
  • Chang, Moon-Baek (Department of Animal Science and Technology, Chung-Ang University) ;
  • Moon, Bo-Kyung (Department of Food & Nutrition, Chung-Ang University)
  • 해설여 (중앙대학교 식품영양학과) ;
  • 박지현 (중앙대학교 식품영양학과) ;
  • 허예나 (중앙대학교 식품영양학과) ;
  • 김민주 (중앙대학교 식품영양학과) ;
  • 배귀석 (중앙대학교 동물생명공학과) ;
  • 장문백 (중앙대학교 동물생명공학과) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Received : 2017.01.23
  • Accepted : 2017.03.07
  • Published : 2017.04.30
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Abstract

Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.

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References

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